Pancake - definition of pancake by The Free Dictionary Pancake - definition of pancake by The Free Dictionary (păn′kāk′) n. A thin cake made of batter that is poured onto a hot greased surface and cooked on both sides until brown. Also called flannel cake, flapjack, griddle cake, hotcake; also called regionally battercake. v. pan·caked, pan·cak·ing, pan·cakes v.tr. To cause (an aircraft) to make a pancake landing. v.intr. 1. To make a pancake landing. 2. To fall flat to the ground with great force, especially to collapse in such a way that higher floors or structures fall directly on the ones beneath. pancake n 1. (Cookery) a. a thin flat cake made from batter and fried on both sides, often served rolled and filled with a sweet or savoury mixture b. (as modifier): pancake mix. 2. (Cookery) a Scot name for drop scone 3. (Hairdressing & Grooming) a stick or flat cake of compressed make-up 4.

(Aeronautics) Also called: pancake landing an aircraft landing made by levelling out a few feet from the ground and then dropping onto it vb (Aeronautics) to cause (an aircraft) to make a pancake landing or (of an aircraft) to make a pancake landing pan•cake (ˈpænˌkeɪk) n., v. -caked, -cak•ing. n. 1. a thin, flat cake of batter fried on both sides on a griddle or in a frying pan; griddlecake or flapjack. 2. Also called pan′cake land`ing. an airplane landing made by pancaking. v.i. 3. (of an airplane) to drop flat to the ground after leveling off a few feet above it. v.t. 4. Informal. to flatten, esp. as the result of a mishap. 5. to cause (an airplane) to pancake. [1400–50] (ˈpænˌkeɪk) Trademark. a brand of cosmetic in a semimoist cake of compressed powder, usu. applied with a moist sponge.

pancake blin - As in blini and blintze, it is Russian for "pancake." blintz , blintze - Blintz(e) is from Russian blinets, "little pancake." cake - A Viking contribution, from Old Norse kaka, it is related to "cook"; cake first meant small, flat bread roll baked on both sides by being turned—as in pancake or potato cake.

omelet , omelette - Omelet has also been written omelette, amulet, and aumelet; omelet's root sense is "thin layer" or "crepe," and it was first described in English as a "pancake of eggs." pancake I will have been pancaking you will have been pancaking he/she/it will have been pancaking we will have been pancaking you will have been pancaking they will have been pancaking Past Perfect Continuous cake - baked goods made from or based on a mixture of flour, sugar, eggs, and fat buckwheat cake - a pancake made with buckwheat flour buttermilk pancake - a pancake made with buttermilk blini , bliny - Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream blintz , blintze - (Judaism) thin pancake folded around a filling and fried or baked crape , French pancake , crepe - small very thin pancake german pancake , pfannkuchen - puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce latke , potato pancake

 - made of grated potato and egg with a little flour tortilla - thin unleavened pancake made from cornmeal or wheat flour pancake noun crêpe , drop scone or Scotch pancake I adore pancakes with maple syrup.

Translations فَطيرَة مُحَلاّة: بانكيك فَطِيرَةٌ مُحْلَاةٌ palačinkalívanec A. N → tortita f, panqueque m (LAm) see also flat 1 B. CPD Pancake Day N (Brit) → martes m inv de carnaval pancake landing N (Aer) → aterrizaje m de panza pancake roll N (Brit) → rollito m de primavera pancake [ˈpænkeɪk] n → crêpe fPancake Day Pancake Tuesday n (British) → mardi m gras pancake vi (aeroplane) → eine Bauchlandung machen pancake [ˈpænˌkeɪk] n → frittella , crêpe f inv as flat as a pancake (fig) → piatto / a come una tavola pan1 (pӕn) noun 1. a metal pot usually with a long handle, used for cooking food. a frying-pan; a saucepan.

pan قِدْر، وِعاء طَبيخ тиган panela pánev die Pfanne pande; -pande; gryde τηγάνι , κατσαρόλα cazuela , cazo , sartén , ... pann, kastrul ماهی تابه pannu casserole סיר तवा, कड़ाह, कड़ाही tava, lonac s ručkom serpenyő penggorengan panna; pottur casseruola , tegame 平なべ 납작한 냄비(프라이팬) keptuvė, prikaistuvis panna kuali leper pan panne , gryte , kasserolle rondel , patelnia کرایی tacho tigaie; cra­tiţă сковорода ; кастрюля panvica ponev tiganj [stek]panna, kastrull กระทะ tava 平底鍋 сковорода; каструля توا cái xoong 平底锅 2.

(American) a tin for baking or cooking food inside an oven. a cake pan. bak وِعاء الطَّبْخ في الفُرْن тавичка forma forma die Pfanne form; -form ταψί molde vorm سینی فر vuoka moule תבנית पलड़ा, पल्ला pleh tepsi panci masak teglia , tortiera オーブン用の皿 접시 skarda plāts/forma cepšanai tin pembakar bakvorm rondel د داش لپاره قالب противень pekáč tiganj [bak]form ภาชนะที่ทำจากดีบุกสำหรับปรุงอาหาร tava , kap (美)盤狀的器皿 деко کڑھائي cái chảo 盘状的器皿 ˈpancake noun a thin cake usually made of milk, flour and eggs and fried in a pan etc.

pannekoek فَطيرَة مُحَلاّة: بانكيك палачинка panqueca palačinka, lívanec der Pfannkuchen pandekage τηγανίτα tortita pannkook نان شیرین و پهن؛ پنکیک pannukakku crêpe פַּנקֵייק आकार में गोल-चपटा, दूध आटे और अण्डों से बना व्यंजन palačinka palacsinta kue dadar, panekuk pönnukaka pancake ホットケーキ 팬케이크 blynas pankūka lempeng pannenkoek pannekake naleśnik يوډول كېك، دالوتكې نابوبره كښته كيدل panqueca clătită блин palacinka, lievanec palačinka palačinka pannkaka ขนมแพนเค้ก gözleme �

�煎餅 оладка; млинець کيک bánh kếp 薄煎饼 pancake Pancakes from Around the Globe | Martha Stewart Pancakes from Around the Globe 1 of 1 Comment Twitter Google+ Martha Stewart Living, April 2005 It's something many of us learn at a very early age: There is breakfast, and then there are pancakes.

The humdrum crawl of the typical week brings us the usual cereal, toast, maybe eggs. But on certain days -- holidays, weekends if you're lucky -- the griddle comes out, the batter gets mixed, and pretty soon you're tucking into a steaming stack of hotcakes, preferably dripping with pure maple syrup and melting butter. At least that's the American approach. But pancakes are a far more universal proposition than most people suspect. There is a rendition of the pancake in almost every culture. In some locales, they're a breakfast food; in others, a midday snack. Some places feature them as a savory part of dinner; others, as a sweet dessert. But the idea of a basic batter, perfectly cooked and embellished, often remains the same. Pancakes are an ancient food; cooking on a griddle or other flat, hot surface is a far older technique than oven cooking. There are recipes for pancakes, in fact, that appear as far back as the height of the Roman Empire, in the culinary compendium "Apicius." In it, cooks found a version with honey and pepper.

Flour, eggs, milk -- such simple ingredients were also mixed, fried, and flipped to create a traditional Shrove Tuesday treat, before the Lenten fast. What truly defines a pancake, though, is a bit hazy. (Why is it the socca, made from chickpea flour and olive oil, seems clearly to be a kind of pancake, while the corn tortilla, made from masa and water, seems to be more of a flatbread?) Common pancake characteristics include a crisp exterior and soft, airy interior. They're made from thinner batter than actual cakes, and a little hot grease sets the outer surface quickly; this allows the inside to remain fluffy and light. And they're usually unleavened, so they don't rise like bread dough. Exceptions to all such general rules exist. Toad-in-the-hole, from England, and pannukakku, from Finland, are baked rather than fried. Russian blini are leavened with yeast. The best French crepes are too thin to have much of an interior. No matter, they're all equally delicious.

If there's any crucial tip for cooking perfect pancakes--from different countries' cuisines, for any time of day -- it's to use a good pan that conducts heat evenly all the way out to the edges of the cooking surface (think cast iron) or that is easy to work with (think nonstick). Another good idea is to put your pancake batter into a jug or pitcher, making for an easy pour into the pan, with even portions and without much of a mess. Then, of course, there's the art of pancake flipping, which transcends borders but has probably gotten the most unusual nod in Olney in Buckinghamshire, England. There, Pancake Day races have been run on Shrove Tuesday for more than five hundred years. Women run the 380-meter church-bound race in aprons, flipping pancakes in frying pans at least three times as they go. First prize is a kiss from a church official -- though, in truth, a hot plate of pancakes and a fork to eat them with sounds a lot more appealing. Flapjack -- from America Good old American fluffy flapjacks, dotted with blueberries and drizzled with syrup, are sweetly enticing for their flavor and their familiarity.

Get the Flapjack recipe. Buckwheat Blini -- from Russia In Russia, blini, seemingly similar round, flat cakes, are a world apart. These savories were originally crumbly pancakes with a strong buckwheaty, yeasty flavor. Nowadays, a blin -- what you'd be eating if you had just one, nearly impossible to do -- tends to be more cohesive, subtle, and sophisticated. Served with spoonfuls of creme fraiche and sevruga caviar, blini make wonderful hors d'oeuvres alongside glasses of chilled vodka. Rava Dosa -- from India A speciality of southern India -- though dosa shops are popping up in U.S. cities, including New York City and Los Angeles -- dosas are thin pancakes with a crisp exterior and a slightly spongy interior. The traditional dosa is made with a batter of rice and lentils, fermented overnight. Ours is a rava dosa, made with semolina and yogurt; it rests for only an hour before cooking. Often, dosas are filled with spiced vegetables or potatoes; we serve our spicy ones unfilled, with sweet, piquant coconut chutney and steaming chai tea.

Toad-in-the-Hole -- from England Sausages and pancakes just seem to go together, and, in fact, they've been a popular pairing since at least 1787, when the first reference to toad-in-the-hole appeared in an English provincial glossary, for "meat boiled in a crust." That sounds a bit less appetizing than what this entree has evolved into: pork sausages (called bangers in England) baked in a savory eggy "crust." Ours is flavored with fresh rosemary and a touch of mustard, and served with an onion gravy intensified by Madeira. Scallion Pancake -- from China These crisp oniony pancakes are familiar to anyone who has set foot in a Chinese restaurant -- or an open-air market in Beijing, where they're cooked on hot griddles. They're unusual in that they're pancakes made with a firm, kneaded and rolled dough rather than a thin, poured batter. Still, they're light as air and not too greasy, especially if you fry them in vegetable oil rather than the traditional lard. Dip them in a sauce, like the one we made with rice-wine vinegar, soy sauce, hot chiles, and sesame seeds.

Get the Scallion Pancake recipe. Wein Palatschinken -- from Austria These fluffy, lightly sweet stuffed crepes can be found throughout Vienna at its myriad coffeehouses and konditorei, or pastry shops. Ours are piped with a wine-cream filling that is flecked with poppy seeds and dusted with confectioners' sugar. We used Gewurtztraminer, but any other lightly sweet white wine, such as Riesling or Tokay (a Hungarian wine), would also be delicious. Crepes Suzette -- from France These crepes are among the most famous pancakes in the world, but their origin remains mysterious. Henri Charpentier, who was a chef at Monte Carlo's Cafe de Paris, lays claim to their invention in his 1934 autobiography. As the story goes, he inadvertently set fire to cordials in a chafing dish while serving these crepes to the Prince of Wales, who then suggested that they be named after a young lady at his table. But the first mention actually appears in "Escoffier," published in 1903. Either way, these filled pancakes, with their intense orange flavor, should be in every cook's repertoire.

Socca -- from France These crisp chickpea and olive oil pancakes are local to Nice, on the Mediterranean coast, where cooks in markets prepare them in large round copper pans (and, ideally, in the high heat of a wood-burning oven) and serve them in paper cones. Also known as farinata in Italy's Liguria, where chickpeas are a staple, these are savory pancakes. We sprinkled our variation with black pepper, coarse salt, and chopped rosemary. Serve them with a green salad as a light lunch or with an aperitif as a late-afternoon snack. Pannukakku -- from Finland Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust. It's particularly versatile: For breakfast, it's delectable with lingonberry jam (or cloudberry, if you can find it); for a more savory, late-day meal, try it with the traditional accompaniment of yellow-split-pea soup.

By the way, if you happen to be in Finland and want to order this pancake, the name is pronounced "bannugaggu." Roti with Caramelized Bananas -- from Thailand In the Far East, some of the best food comes from street vendors. Among the offerings in Bangkok are sweet rolled roti, which fall somewhere between pancakes and flatbread. There, cooks caramelize local bananas -- sugary and tiny, and no bigger than your thumb -- but regular bananas will do just fine. We drizzled this roti with condensed milk and served it with a bowl of rambutans. Get the Roti recipe. Tortilla | Define Tortilla at Dictionary.com tortilla [tawr-tee-uh; Spanish tawr-tee-yah] /tɔrˈti ə; Spanish tɔrˈti yɑ/ Spell [tawr-tee-uh z; Spanish tawr-tee-yahs] /tɔrˈti əz; Spanish tɔrˈti yɑs/ (Show IPA). Mexican Cookery. 1.

a thin, round, unleavened bread prepared from cornmeal or sometimes wheat flour, baked on a flat plate of iron, earthenware, or the like. Origin of tortilla 1690-1700; < Spanish, equivalent to tort(a) cake (see torte ) + -illa diminutive suffix < Latin -ella Dictionary.com Unabridged Examples from the Web for tortilla Expand Stephens, instead of giving a direct answer, made play with the tortilla and the stew. Lone Pine R. B. (Richard Baxter) Townshend The tortilla is said to be the most nutritious of all foods prepared from maize. The tortilla is then patted out into the form of a thin pancake and baked in an earthenware dish, or casuela. Mexico Charles Reginald Enock British Dictionary definitions for tortilla Expand noun 1.

(Mexican cookery) a kind of thin pancake made from corn meal and cooked on a hot griddle until dry Word Origin C17: from Spanish: a little cake, from torta a round cake, from Late Latin; see torte Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Word Origin and History for tortilla Expand n. 1690s, from American Spanish tortilla, from Spanish, "a tart," literally "a little cake," diminutive of torta "cake," from Late Latin torta "flat cake" (see torte ).

Online Etymology Dictionary, © 2010 Douglas Harper Around the World in Pancakes | Serious Eats Around the World in Pancakes [Photograph: Shuttertstock ] For most Americans, the word 'pancake' conjures a stack of fluffy, hot-off-the-griddle flapjacks, a pat of butter slowly melting beneath a rivulet of maple syrup. But pancakes take myriad forms around the world, from delicate French crêpes sprinkled with sugar to spongy, sour Ethiopian injera to chewy-crisp Japanese okonomiyaki, studded with seafood and drizzled with sticky brown sauce and mayo. Once you expand your horizons, you realize that pancakes are a tricky business, and they're nigh-impossible to define. I've spent weeks hurtling down the rabbit hole, musing over existential questions like, where do flatbreads end and pancakes begin? Are cookies pancakes? What about biscuits or scones? Is everything pancake? You may be relieved to learn that everything is not, in fact, pancake. But pancakes are one of mankind's oldest prepared foods, which is why you'll find some iteration of them in virtually every cuisine around the world.

The very concept of the pancake is millenia old, a legacy of our earliest forays into grain-milling. Indeed, it's likely that the earliest pancakes were indistinguishable from flatbreads—I'm talking wild grains, pulverized between a couple of stones, mixed into a paste with water, and cooked on greased rocks heated over an open fire. That's right: pancakes? Totally Paleolithic fast food. And that's where a clearer understanding of the pancake starts to emerge: Both pancakes and flatbreads embody the idea that the most common and basic ingredients can combine into a whole far greater than the sum of its parts. They're quick-cooking staples that don't require anything more than a pan (or a rock) and a heat source, but they're also the basis for more involved cooking methods, canvases for countless ingredient combinations. They're staple foods to be peppered with seafood, poultry, aromatics or fruit; topped with whipped cream or cheeses, syrups, caviar, chutneys, or jam; used as a wrap for hearty stewed meats and vegetables. Tortillas become tacos; injera an entire Ethiopian feast; arepas a hearty, satisfying Venezuelan sandwich.

In other words, a pancake, no matter how you define it, is a lens through which to see the world. Before we dive in, though, let's take a look at the most common pancake variables you're likely to encounter. The flour: While your box of Aunt Jemima contains wheat flour, any variety of grain can be ground into a flour, from rice to corn to buckwheat and beyond. And that's not even counting other starchy ingredients like potatoes, nuts, and legumes, which frequently replace or combine with grain flours in common pancake batters. The liquid: Eggs, milk, coconut milk, and cream can all be added in addition to, or more commonly, in place of, water for more body and richness. Less commonly, fats like oil, butter, or lard are incorporated directly into pancake batter or dough. Leavening agents: Many pancakes, from crêpes to arepas, go unleavened. But fluffier renditions often get a dose of baking powder or yeast for a rise. Fermentation: Sour pancakes like injera and dosas are left to ferment, taking advantage of natural yeast growth much like a bread's sourdough starter.

Elsewhere, cultured buttermilk fills a similar role. Cooking method: The strictest definition of pancakes suggests stovetop cooking in a pan or on a griddle, where they're typically flipped and cooked on both sides. Yet crêpes only cook on one side and certain exceptions, like the Dutch baby or Finland's pannukakku, cook in the oven, instead. We're equal opportunists here, so we'll take a look at them all. Of course, far more can differ than just ingredients: there are hundreds of pancake varieties and thousands of ways to prepare, serve, fill, and eat them. Here are 23 great ones that we think you should get to know. The International Pancake Index Classic American Pancakes [Photograph: Vicky Wasik] "In the American colonies, pancakes," explains writer and food historian Rebecca Rupp , "were made with buckwheat or cornmeal." These days, they're usually made with neutral all-purpose flour, though variations like oatmeal pancakes abound. Enriched with eggs and milk (or buttermilk) and sometimes oil, most American pancakes get their rise from baking powder.

The ingredients are stirred into a viscous batter, often with fresh berries or even chocolate chips, dolloped onto a hot greased pan, and cooked on both sides until golden-brown. Served in a stack with a sliver of butter and a side of maple syrup, the fluffy cakes are eaten almost exclusively for breakfast. You'll find similar renditions in Scotland (drop scones, or Scotch pancakes) and Australia (pikelets), though the batters are often sweetened with sugar where American versions are not. [Photograph: Shutterstock ] Translucent, pliable crêpes may hail from France, but they're enjoyed all over the world and go by many names, from Hungarian palacsinta to Italian crespelle. The classic is made with a wet mixture of milk, eggs, a pinch of salt, and a bit of wheat flour. It's the kind of loose batter that spreads easily, making for a paper-thin pancake; gently cooked on a butter-greased pan, it develops its prized golden, lacy pattern.

"Every French household makes use of crêpes," explains Julia Child in Mastering the Art of French Cooking , "not only as a festive dessert for Mardi Gras and Candlemas Day, but as an attractive way to turn leftovers or simple ingredients into a nourishing main-course dish." As with many pancakes, both sweet and savory renditions are popular. Breakfast and dessert crêpes (crêpes sucrées) are commonly filled with fruit, whipped cream, syrup, or chocolate, while lunch and dinner crêpes (crêpes salées) are made heartier, stuffed with meats, cheeses, eggs, or cooked vegetables. In France's northwestern region of Brittany, a version made with buckwheat flour known as a galette (not to be confused with the cake by the same name) is traditionally paired exclusively with savory ingredients. [Photograph: Shutterstock ] North Africa's answer to the crêpe? Rich, flaky Moroccan m'semen. The yeasted semolina dough is stretched extremely thin and coated with butter and/or a filling like spiced ground meat or honey. The dough is then folded repeatedly until it becomes a thin strip, much like the lamination technique used to make puff pastry.

Flattened out and pan-fried, it makes for layers of flavorful filling separated by delicate, buttery crêpe. Some roll the strip before flattening it for a round crêpe known as meloui. Blini/Blintz [Photograph: Shutterstock ] This Eastern European specialty goes by many names, from blintz to blinchiki to blini. But in the States, at least, there's an easily recognizable distinction between blini and blintzes. The former typically resemble a silver dollar pancake—puffy and small— and are often topped with sour cream and caviar; the latter are large, pliable and crêpe-like, and typically served wrapped around a cheese or jam filling and fried to a golden brown. [Photograph: Robyn Lee] Abroad, many of those distinctions dissolve in place of regional and cultural variations. Across the board, though, the principle is the same: a yeasted batter, typically made with buckwheat, wheat, or millet flours, is left to rise and then usually diluted with milk or boiling water before it's cooked on a hot pan.

The resulting pancake is light and slightly stretchy, with a tangier flavor than its unyeasted cousins. [Photograph: Shutterstock ] First things first, German pfannkuchen can get a little confusing—in Berlin, where pfannkuchen is actually the word for Berliners, the filled doughnut, these pancakes are instead known as eirekuchen. Though they look a bit like crêpes, they're made from a thicker, eggier batter and cooked on both sides. In many ways, pfannkuchen are quite similar to American pancakes, though they're typically served with jam, applesauce, or other spreads rather than syrup. Aebleskiver [Photograph: Kenny Louie, Flickr ] Spherical aebleskiver don't look like your typical pancake—it's the only dish to make this list that isn't even remotely flat. These Danish pancakes may look like a popover, but they eat like a dessert pancake—fluffy and hot, often dipped in jam and sprinkled with powdered sugar. Think of them as the doughnut hole of pancakes...and a perfect example of why "pancakes" are so difficult to define.

And yet pancakes they are, certainly according to Danes, and quite literally pan-cooked. The egg, flour, and dairy-based batter—sometimes given a boost with yeast or baking powder—is poured into the round indentations of a special cast iron pan. As each cake firms up, it's rotated in its indentation, cooking into a sweet, puffy sphere. Dutch Baby [Photograph: Laissez Fare, Flickr ] What happens if you cook your pfannkuchen in the oven instead of on the stove? Say hello to the Dutch baby, a loose riff on the German original that's thought to originate with the Pennsylvania Dutch. Often seasoned with vanilla, sugar, cinnamon, and nutmeg, occasionally studded with tender apples or pears, the breakfast pancake puffs while cooking; when removed from the oven the center collapses, forming a bowl-like shape. The edges are crisp and airy, like a popover; the center tender and eggy, with a smooth, creamy texture. It can be filled with fresh fruit or served on its own with lemon juice and powdered sugar.

[Photograph: smerikal, Flickr ] Speaking of oven-baked pancakes, the Fins are fond of pannukakku, a custardy vanilla-spiked batter that's eaten for breakfast or dessert like its fellow European pancakes—topped with berries, cream, jam, and/or powdered sugar. Potato Pancakes [Photograph: Vicky Wasik] You'll find potato pancakes across Europe and throughout the Middle East. They go by many names, from Jewish latkes to Hungarian tócsni. Some call for grated potatoes, others for more of a purée. Combined with flour and egg, and often seasoned with aromatics like onion, Eastern Europeans typically top them with tangy sour cream or sweet applesauce. Some like 'em super-thin and flat, while others prefer them dense and meaty, but in almost all cases, these fritter-like cakes are fried on both sides in a generous amount of oil and come out golden and crispy on the outside, soft and tender within.

[Photograph: Shutterstock ] This savory Italian pancake is a profoundly simple dish: little more than nutty chickpea flour, grassy olive oil, and water, mixed together and baked in a pan (copper is traditional, but cast iron will do just fine in a pinch). Crisp on the outside, moist and smooth on the inside, farinata is also popular elsewhere along the Mediterranean rim—on France's southern coast, it's known as socca; in North Africa, it's tweaked with spices like cumin for a more custardy, almost flan-like pancake known as karane (Morocco) or karantita (Algeria). Injera [Photograph: Brian Oh] In Ethiopia and neighboring Eritrea, injera is, quite literally, the foundation of most meals. The spongy pancake is made with nutty-sweet teff flour and gets its sour flavor from a fermentation period of several days. Traditionally cooked on a clay plate over an open fire, it is smooth and elastic on one side, and porous, even pitted, on the other.

The brown, chewy flatbread is typically served on a platter topped with wat—spiced meat or vegetable stew—and diners tear the injera with their hands and use it to scoop up bite-size portions of food. Roti [Photograph: Max Falkowitz] Though commonly referred to as an Indian flatbread, you'll find roti across South and Southeast Asia, all the way to the West Indies, where it's a staple in countries like Trinidad and Tobago. Cooked on a griddle until the pale dough is lightly speckled, the thin wheat pancakes are wrap-like but substantial, decidedly on the flatbread end of the pancake spectrum. They are, as Raghavan Iyer, renowned chef and author of 660 Curries , puts it, "an Indian's silverware, used to wrap around succulent curries, stir-fries, pickles, and condiments." The stretchy-tender bread can be deep-fried for puffy poori or layered with ghee or oil for flaky, buttery paratha, richer pancake typically used to sop up curries.

Dosa [Photograph: Max Falkowitz] The South Asian dosa is a savory crêpe-like pancake made from a fermented batter of soaked rice and urud dal (a close cousin of the lentil). Like injera, it has a tangy, fermented flavor, but that's where the similarities end. Dosas emerge shiny and crisp, more fried and lacquered than crêpes. You can find them served plain, but they're usually eaten with a filling like spiced potatoes, cooked vegetables, or even cheese. Martabak [Photograph: J. Kenji Lopez-Alt] Martabak has many spellings, and even more pronunciations. It's a street food classic in Thailand, Indonesia, and India. But "according to Bruce Kraig's encyclopedic Street Food Around the World ," Kenji explains , "Martabak may actually trace its origins to the Middle East. In Arabic, mutabbaq means 'folded,' a reference to the way in which the soft, elastic dough is folded around a stuffing as it cooks." The dough itself is stretched impossibly thin and flash-fried in a pan, sometimes in aromatic coconut oil, until it bubbles and turns golden.

Then it's plastered with a spiced, typically meat-based filling, and folded into a rectangular bundle. It's flipped and fried on both sides before being sliced and served. Of course, that's just the savory end of the spectrum—a thick, leavened version takes care of the dessert side, sandwiching margarine, chocolate sprinkles, and sticky-sweet condensed milk. Serabi [Photograph: Shutterstock ] These Indonesian pancakes combine rice flour and coconut—either creamy coconut milk or simply shredded coconut—for a small nutty-sweet dessert. Cooked in an earthenware pan over a charcoal fire, they can be topped with sweet ingredients like sprinkles or chocolate chips for dessert, or strewn with cheeses or meats for a savory snack. Though the traditional cake is a pale golden color, you'll also spot plenty of green ones thanks to the common addition of aromatic pandan leaf juice. Bing [Photograph: Max Falkowitz] It's a great wide world of bings out there—so great and wide that the Chinese pancakes deserve an article all of their own. There are doughy, bready bings and elastic, paper-thin bings.

Perhaps the most well-known on Western shores is the scallion pancake, or cong you bing: a wheat-based dough that's rolled up like a jelly roll, spiraled, flattened, and pan-fried. It's doughy, greasy, and all kinds of delicious. It's also just the tip of the iceberg. Yeasted pancakes may get split and stuffed with fried eggs or chopped meat, a Xinjiang province burger, if you will. Over in Taiwan, griddled bing will sandwich crisp fried you tiao sticks for breakfast, then get dunked in hot soy milk. [Photograph: Robyn Lee ] Korean jeon are reminiscent of Chinese bing, in that there are a million ways to make them. Think of the dish as a similarly diverse, delightfully eggy vessel for vegetables, chicken, meat, seafood, or even sweet rice-based pancakes made with flowers (hwajeon). You can recognize the variety by the word proceeding "jeon"—for instance, kimchijeon features kimchi and pajeon are packed with scallions. Hotteok [Photograph: Robyn Lee] It's hot! It's teok! It's a hotteok!

This wintery Korean street food is made from a sugary, yeasty wheat-based dough that's left to rise like a bread. You'll find them stuffed with sticky fillings like syrup, caramel, or honey, though nuts and spices also make regular appearances. The thick, sugary cakes are then pressed flat and griddled for a molten filling and a tender dough well-toasted on each side. Okonomiyaki [Photograph: Robyn Lee] Break down the word okonomiyaki and you get okonomi, or "what you want," and yaki, or "grilled." And that's precisely the concept behind this Japanese pancake: a versatile batter fried with shredded cabbage and whatever fixings capture your imagination, from octopus and squid to pork belly. The unique batter is made with nagaimo, a root vegetable that yields especially moist, creamy cakes. In Osaka, the fillings are stirred right into the batter; Hiroshima-style okonomiyaki are composed in layers, including yakisoba noodles, and finished with a fried egg.

But in both cases, oce cooked, they're drizzled with Japanese mayonnaise and sweet-and-savory okonomi (or tonkatsu) sauce, and topped with nori flakes, and pickled ginger. Banh Xeo [Photograph: Robyn Lee] It may surprise you to learn that the pale yellow, fluffy banh xeo typically contains no eggs at all, despite the fact that it looks unmistakably omelette-like. In fact, the Vietnamese rice flour pancakes get their vibrant color from warming turmeric. The name can be literally translated as "sizzling pancake," and that's exactly what you'll get—a lacy-edged batter cooked in a wok. In certain regions, coconut milk is incorporated into the batter, which is typically pan-fried with pork, shrimp, and bean sprouts. It's served with fresh lettuce and herbs, which are meant to be used to pick it up in bits—a sort of reverse-roti experience, if you will. Tortilla [Photograph: Shutterstock ] The Mexican tortilla is such a staple in its own right that it's easy to forget that it also qualifies as a pancake.

The thin, flexible flatbread is used throughout Central America in beloved dishes like tacos, quesadillas, chilaquiles, enchiladas, and beyond. Though you can certainly find wheat flour tortillas , the true classic is made with nixtamalized corn. Milled into cornmeal and mixed with water the masa is traditionally cooked on a comal, though a cast iron skillet or a tortilla press will do you fine as well. Arepa [Photograph: Max Falkowitz] Arepas are a traditional Venezuelan and Colombian dish, consisting of a cornmeal patty that can be stuffed with cheese or served as a sandwich, stuffed to the brim with savory ingredients ranging from seafood to chorizo to fried plantains, stewed beef, and beans. "Arepas are to Colombians and Venezuelans what corn tortillas are to Mexicans and Central Americans: their daily bread, their basic staple," explains Maricel E. Presilla, author of Gran Cocina Latina .

But arepas are more mild-flavored than the thinner, flatter tortilla—"these earthy South American flatbreads are made with a dough of white corn whose skin has been removed by pounding with a mortar and pestle, not by being softened with strong alkali," elaborates Presilla. The dough itself is cooked on a griddle called a burdare until it develops brown spots. In Venezuela, arepas are thick and rounded, roughly palm-sized and often split open and filled similarly to pita bread; in Colombia, you're more likely to find larger, flatter, floppier arepas folded around fillings. Get the recipes for Venezuelan and Columbian Arepas » Pupusa [Photograph: Lauren Rothman] Think of the Salvadoran pupusa as a close relative of the arepa and the deep-fried Mexican gordita; all are thick cornmeal cakes eaten as a stuffed snack. But pupusas, like tortillas, use more flavorful nixtamalized corn and are sealed around their filling before cooking. That means hot, melty cheese and/or protein-centric meat or beans. Eat it topped with a tangy cabbage slaw called curtido for crunchy, cooling contrast.

What Are Some Examples of Unleavened Bread? | Our Everyday Life What Are Some Examples of Unleavened Bread? by Kyle Fiechter Some unleavened breads are crispy and cracker-like. Related Articles The Best Way to Clean Headstones Bread that is unleavened is made without leavening agents, such as yeast or sourdough culture, which allow bread to rise. This type of bread comes with a history of rich religious culture, especially in Jewish and Christian culture. However, it is also a common form of every-day bread eaten on a regular bases in many countries. Matzah During the Jewish Passover, Jews may only eat matzah (or matzo) --- unleavened bread --- in remembrance of the Jewish exodus of Egypt when Jews fled in such haste that they did not have time to allow their bread to rise. To make matzah, according to strict interpretations of the Torah, flour must be protected from moisture and heat prior to mixing to avoid fermentation (this kosher flour is known as Shemurah flour) or whole-grain wheat flour must be used. Tools must be kosher as well, cleaned thoroughly.

Cold water is drawn from a spring and allowed to settle in a cool, dark place overnight to assure the water is not warm. Extremely hot temperatures (600 to 800 degrees) are used to bake the bread, all in an effort to completely avoid the leavening of the bread. Chapati Chapati is an Indian bread made from dough of atta flour (variations replace atta flour with wheat, corn or gram flour or a combination of flours), water and salt. It is rolled into large discs and browned on a very hot griddle or frying pan. It is then exposed briefly to an open flame, which causes the chapati to puff up like a balloon. It is commonly brushed with clarified butter. Tortilla Tortillas are commonly found in Mexico and Spain and are made from corn flour or wheat flour. A recipe from Abigail's bakery instructs you to mix 2 1/4 cups flour, 1 tsp. salt, 1/4 cup lard and 3/4 cup water into a large mixing bowl, turn and knead on a floured surface, then divide the dough into pieces and let rest, covered, for at least 1/2 hour.

Flatten and roll the balls into thin patties, then cook over a skillet until lightly browned. Pancakes Even pancakes can be considered unleavened bread when no yeast is used to raise the batter. Pancake mixes can be found that only require a couple additional ingredients to make pancake batter. Most pancakes are cooked on a griddle, flipping once when the first side is cooked to cook the other side. References

Question: What is the name of the thin unleavened pancakes eaten in Mexico
Answer: Tortillas